You’ll often find pineapple in Thai duck curries, which is kind of what inspired this dish, along with our general love of Thai-style curries. Both the hubs and I have repeatedly tried to replicate the richness and depth of flavor that Thai restaurants manage in their curries to no avail. The hubs has probably gotten closest of the two of us (if you know the secret I would love it if you’d share!). While this curry still fell short, it was a pleasant combination of spicy, sweet and creamy. Hubs and I both enjoyed it!
I’m already plotting a revised version with some of the sugar snap peas that are just starting to flower out in our veggie garden. I keep staring at (and watering) the various plants in the garden willing them to hurry up and produce fruits and veggies for me – I still have a while. Depending on when I try this out again, there may be some zucchini in there as well (fingers crossed that my squash actually survive this summer).
Also, despite the rather lengthy ingredient list, this is an easy dish (and very tasty!).
1 Tbs garlic olive oil
Dash ground black pepper, cumin, coriander, cinnamon, curry powder, cardamom, and cayenne
3-4 cloves minced garlic
1” piece of fresh ginger, minced
¼ sweet onion, minced
¼ sweet bell pepper, minced
1 chicken breast, sliced
½ sweet onion, sliced
½ sweet bell pepper, sliced
1/6 head cabbage, chopped
1 c sliced fresh pineapple
1 can lite coconut milk
2-3 Tbs Thai red curry paste
3-4 Tbs lime juice
2-3 tsp brown sugar
Dash fish sauce
Heat oil in a wok over medium heat and add the spices, allowing to toast for a minute or two (mine were looking a little over toasted, so I added a bit of water). Add the minced onion, minced bell pepper, garlic and ginger and sauté for about 3-5 minutes. Add the chicken breast and increase the heat to medium high, cook for about 5 minutes. Throw in the sliced onion and sliced bell pepper and sauté for another 6-8 minutes. Add the cabbage and pineapple and cook for another 5 minutes.
In a measuring cup whisk together the coconut milk, curry paste, lime juice, brown sugar and fish sauce. Pour into the wok and bring to a simmer. Raise heat slightly and cook for about 10 minutes, allowing to reduce.
Serve over rice and enjoy.
3 Servings: 1 serving (estimated) – 337 Calories, 15 g Fat, 33 Carbs, 4 g Fiber, 21 g Protein; 1 serving (estimated with 2/3 c long grain brown rice) – 548 Calories, 17 g Fat, 79 Carbs, 5 g Fiber, 25 g Protein